Passion Fruit Raspberry Macaron Filling

Toni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Alumni Weekend 2019

For the Passion Fruit Buttercream:
200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half
260g sugar
25g corn syrup
120g egg whites
1 lb. butter, soft
Method for the Passion Fruit Buttercream:
1. Begin whipping the egg whites to stiff peaks.
2. Cook sugar, corn syrup, and half of the amount of puree to 235F. Stir occasionally to prevent sticking and scalding.
3. Drizzle into the whipping whites.
4. Whip cool.
5. Add butter slowly until incorporated.
6. Add 2nd amount of Puree slowly. Torch as needed to homogenize.
For the Raspberry Jam for Filling:
500g The Perfect Purée Red Raspberry Puree, thawed
20g dark rum
20g lemon juice
550g sugar, divided
50g glucose
12g apple pectin
Method for the Raspberry Jam for Filling:
1. Bring the puree, lemon juice, rum, 500g sugar, and glucose to a simmer.
2. Whisk together the pectin and 50g sugar.
3. Whisk into the puree.
4. Cook to 103C, whisking.
5. Chill in a hotel pan.